Layered Mexican Dip + A Bonus

This one is a quick and easy appetizer (dip) on the fly. Guests just drop in, whip this up! This is really good!!

LAYERED MEXICAN DIP

1 can (16 oz.) refried beans
3/4 lb. (12 oz.) Velveeta, cut up
1/2 cup thick’n’chunky salsa

Spread beans onto bottom of 9 inch microwavable pie plate or quiche dish. Top with Velveeta and salsa. Microwave on high 5 to 6 minutes or until Velveeta is melted, turning dish every 2 minutes. Serve hot with tortilla chips. 16 servings. (I baked in oven at 350 degrees)

BONUS:

LET-IT-SNOW COCOA
2 c. whipping cream
6 c. milk
1 tsp. vanilla extract
12-oz. pkg. white chocolate chips or milk chocolate chips (Very important to use Milk Chocolate not Semi-Sweet)

Combine all ingredients in a slow cooker. Cover and cook on low setting for 2 to 2-1/2 hours. Stir well to blend before serving. Makes 10 servings.

This recipe was borrowed off of my friend Jana's blog. It sounded soooo good!!